The art of stir-frying, a dance of heat and flavor, brings us to a dish that leaps beyond the ordinary: Spicy Stir-Fried Bullfrog. This dish, not just a feast for the senses but also a trove of health benefits, is a testament to the culinary bravery and innovation found in kitchens where tradition meets creativity. Bullfrog, a delicacy known for its cooling properties, is rich in trace elements and arginine, offering an excellent source of calcium and high-quality protein to support bone growth and vitality.
Ingredients:
- Bullfrogs: 5 pieces
- Thread Peppers: To taste
- Bird’s Eye Chili Peppers: To taste
- Salt: To taste
- Cooking Wine: 2 teaspoons
- Ginger: Several slices
- Garlic: Several cloves
- Light Soy Sauce: To taste
- Dark Soy Sauce: To taste
- Pixian Bean Paste: 1 tablespoon
- Hot Pot Base: A small piece
- Perilla Leaves: 3 pieces
- Green Onion: Half a stalk
- Sugar: To taste
- Cornstarch mixed with water: To taste
Method:
Begin by preparing the bullfrogs, cleansing them thoroughly and chopping them into small, manageable pieces. As they dry, meticulously prepare the accompanying vegetables, setting them aside for their moment in the spotlight.
Marinate the bullfrogs in a concoction of cooking wine and salt, allowing the flavors to permeate for about 10 minutes. Heat oil in a wok until it reaches a medium-high temperature, then briefly fry the bullfrogs until they change color, signifying they’re ready to be set aside.
In the same wok, add a base layer of oil, followed by the aromatic trio of green onion, ginger, and garlic, as well as the vibrant peppers, Pixian bean paste, and a hint of hot pot base for those who favor a fierier touch. The addition of perilla leaves elevates the aroma, preparing the stage for the bullfrogs’ re-entry.
Introduce light soy sauce, oyster sauce, and a touch of dark soy sauce for color, along with a sprinkle of sugar to balance the flavors. There is no need for additional salt, as the bullfrogs have been pre-marinated. For those who prefer, chicken essence can be omitted in favor of a more natural taste.
A final, vigorous stir-fry for a few moments ensures that the bullfrogs are coated in the rich, spicy sauce. Before plating, a drizzle of sesame oil along the edge of the wok can add an extra layer of fragrance to this already aromatic dish.
Tips:
Perilla leaves are the secret ingredient in this culinary adventure. For those yet to experience their unique flavor, they are a natural seasoning that can significantly enhance the dish’s texture and taste.